Cool down on a warm summer day with this refreshingly tasty Vegan Ceviche. It's filled to the brim with fresh veggies, citrusy flavor, and has a subtle spicy kick. Serve it as an appetizer, side, or light meal.
Add the orange juice, lime juice, lemon juice, olive oil, garlic, agave, salt, and pepper to a large bowl and whisk to combine.
Now add the hearts of palm, cucumber, tomatoes, onion, chickpeas, cilantro, and jalapeño. Gently toss to combine. Cover and place in the fridge for 1 hour and toss at the halfway mark. Taste and adjust flavors if needed.
Notes
Serving Ideas: you can serve this vegan ceviche as an appetizer with sturdy plantain or tortilla chips. You can also serve it as a side or topping to a variety of foods such as burritos, tacos, tofu scramble, roasted potatoes, rice, grilled corn, wraps, grilled polenta, roasted veggies, mushroom steaks, etc. For a lower carb option, you can stuff it in lettuce wraps. So good!
Olive Oil - this helps soften the citrus flavors, but you can omit it for an oil-free version.
Chickpeas - they aren't used in fish-based ceviche, but I added them for extra protein. You can omit them if preferred.
It's important to let the ceviche marinate so the flavors can meld and soften.
If you want to add a subtle ocean flavor, feel free to add ½-1 teaspoon of kelp granules or ground nori for an ocean-like flavor if preferred. I thought it was just as delicious with or without it.
Storage - store in an airtight container in the fridge for 3-5 days.